seekh kebab

Seekh kabab (Restaurant Style)

Seekh kabab (Restaurant Style)

Chef: Sadia Rehman And Fatima Gulzar

Seekh kabab (Restaurant Style) | Seekh kebab (Urdu: سیخ کباب‎, Bengali: শিক কাবাব, Hindi: सीख कबाब) is a kind of kebab,
beginning from the Indian subcontinent, made with Indian flavors blended with minced or ground meat, framed into chambers on sticks and grilled.It is normally cooked on a mangal or grill, or in an oven.

Seekh kabab (Restaurant Style)


1. 500 gms Lamb Mince(Keema)
2. Brown Color
3. 3/4 tsp Garam Masala
4. 1 tsp Garlic (Lasun) paste
5. 1 tblsp Raw Papaya Paste
6. 1 tsp Ginger (Adrak) Paste
7. 2 tblsp Cashewnut (Kaju)
8. 2 tsp thick Cream (Malai)
9. 2 Onion (Pyaj)
10. 2 tsp Carom Seeds / Thyme (Ajwain)
11. 2 tsp Dried Mango Powder (Amchoor)
12. 2 tblsp Rock Salt (Kala Namak)
13. 3 tblsp Cumin Seed (Jeera)
14. 1 tblsp Dry Ginger (Saunth)
15. 1 tsp Black Pepper (Kali Mirch)
16. 1/2 tsp Nutmeg Powder(Jaiphal)

Cooking Method

1) Wash the keema and put in a strainer and gently press to squeezeout all the water.
2) Mix all the ingredients to the keema and knead well.
3) Keep aside for 1 hour.
4) Heat a gas oven or an electric oven with the skewers.
5) Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
6) Press the mince on to a hot skewer.
7) The keema will immediately stick to the hot skewer.
8) Repeat with left over mince on all the other skewers.
9) Place the skewers in the oven.
10) Keep rotating the skewers occasionally.
11) When cooked, gently remove the kababs from the skewers with the help of a napkin.
12) Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
13) To serve sprinkle some chat masala and lemon juice on the kababs.

Chef: Sadia Rehman and Fatima Gulzar

Pakistan special Recipes


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